Gettin' Fresh n' Frugle n' Spicy...

If you have a good collection of spices, sauces, vinegars and canned broths, chances are you are able to make just about anything when paired with frozen meats and fresh produce. I remember someone looking in my refrigerator and pantry and saying, "Why on Earth do you have so many bottles of random stuff?" Because this random stuff makes kick-ass meals from scratch, which saves money and oh yeah, tastes better. Plus, stuff like that really takes a long time to expire.

When the economy went down the drain, Eric and I made sure to stock up on items that we found on sale. We also started becoming a little more inventive with our ingredients. In a way, it forced us to be more creative. (Turkey chile with green lentils, anyone?? And guess what? IT WORKED!)

This week I had a craving for stir fry. I had not referenced a recipe before I went to the store, so I made sure to pick up two main ingredients I knew I wanted; frozen shrimp and an assortment of colorful peppers, knowing I could fall back on my collection of condiments at home. We also had an array of spicy peppers in our garden to use, so the plan of making Kung Pao shrimp came to mind.

We referenced a couple recipes online to create this final dish, but here it is. Eric rated it a 10!

PS: Don't be afraid to try store brands! Most of our vinegars, oils, spices etc., are store brand. In addition, our frozen shrimp is from Aldi. Same quality as Pick-n-Save, WAAAAAY better price.


Stir Fried Shrimp Kung Pao

• 1 pound shrimp
• 1 egg white
• 1/2 teaspoon salt
• 2 teaspoons cornstarch
• 3 tablespoons low sodium chicken broth
• 2 teaspoons red wine vinegar
• 1 tablespoon soy sauce
• 1/2 teaspoon granulated sugar
• 1/2 cup oil, or as needed
• 2 Serrano peppers minced and 2 cayenne peppers minced (seeds removed)
• 1 teaspoon minced ginger
• 1/2 cup cashews
• ½ yellow bell pepper chopped
• 1 red bell pepper chopped
• ½ large onion
• ½ cup chopped carrots
• 5-6 oz Soba Noodles or whole wheat spaghetti
  

Shell and devein the fresh shrimp. Lightly beat the egg white and mix in the salt and egg white. Marinate the shrimp in the egg mixture for 15 minutes.

In a small bowl, combine the chicken broth, red wine vinegar, soy sauce and sugar. Set aside.

Heat the oil. When the oil is hot, add the shrimp. Cook briefly until the shrimp turns pink. Remove from the skillet.

Tip: Shrimp should always remain in a “C” shape. If they curl to form a tight “O” shape, they are overcooked.

In a separate skillet, stir fry the vegetables including the yellow bell pepper, red bell pepper, onion and carrots in 2 tablespoons of vegetable oil, until tender.

Remove all but 2 tablespoons oil from the shrimp skillet. Add the peppers. Stir-fry for a minute, then add the minced ginger and stir-fry until it is aromatic (about 15 seconds). Stir in the cashews. Stir-fry for about 1 minute.

While vegetables are cooking, boil Soba noodles for 4 minutes. Remove and drain. Set aside.

Add the sauce and stir fried peppers, onion and carrots to Serrano and cayenne pepper mixture. Heat briefly, and then add the shrimp back into the pan. Cook for 1 more minute and serve hot.